Quick and Easy Pumpkin Pie

Quick and Easy Pumpkin Pie
Staff Writer

Elsa Saatela

Using a pre-made pie shell makes this pumpking pie recipe perfect for a last-minut pie that still tastes delicious. I promise, noone will know it's not 100% homemade!

8
Servings
347
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Cups  brown sugar
  • 1  Teaspoon  ground cinnamon
  • 1/4  Teaspoon  ground cloves
  • 1/2  Teaspoon  ground ginger
  • eggs
  • 15  Ounces  pumpkin puree (1 can)
  • 12  Ounces  evaporated milk (1 can)
  • Pinch of  salt
  • unbaked 9-inch pie shell

Directions

Preheat the oven to 425 F. Beat eggs in a large bowl. Stir in the pumpkin, evaporated milk, sugar and spice. Pour into the unbaked pie shell and bake for 15 minutes. Reduce temperature to 350 F and bake for 40-50 minutes or until teh pie looks firm and the crust edges are slightly browned. Let cool completely, for at least 2 hours or overnight in the refridgerator before serving. 

Nutritional Facts

Total Fat
12g
17%
Sugar
13g
14%
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Carbohydrate, by difference
52g
40%
Protein
11g
24%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
101mg
10%
Choline, total
26mg
6%
Fiber, total dietary
10g
40%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
146mg
46%
Phosphorus, P
86mg
12%
Selenium, Se
2µg
4%
Sodium, Na
1358mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
37g
1%
Zinc, Zn
6mg
75%

Quick and Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Quick and Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.